Rate this recipe!
| Servings |
|
Ingredients
Blueberry Ginger Sauce
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 Tbsp cornstarch
- 1 Tbsp finely chopped crystalized ginger or 1/2 tsp dried ground ginger
- 1/3 cup water
Blueberry Pancakes
- 1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
- 1/4 cup butter melted
- 4 egg yolks
- 1/2 cup flour
- 1/4 cup sugar
- 2 tsp grated lemon zest
- 8 egg whites
- 2 cups fresh blueberries
Ingredients
Blueberry Ginger Sauce
Blueberry Pancakes
|
Rate this recipe!
|
Instructions
Blueberry Ginger Sauce
- In a large saucepan, combine blueberries, sugar, cornstarch, and ginger; stir in water.
- Over medium-high heat, bring sauce mixture to a boil. Cook and stir until sauce thickens, approx. 1 minute.
Blueberry Pancakes
- In a medium-sized bowl, combine ricotta, butter, and egg yolks until blended.
- In a small bowl, stir together flour, sugar, and lemon zest. Stir dry ingredients into ricotta mixture.
- In a separate medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites into batter, and then fold in blueberries.
- Over medium heat, spoon 1/4 cup of batter per pancake onto a hot, lightly-greased griddle or skillet.
- Cook cakes, turning once until browned, approx. 4 minutes.
- Serve with Blueberry Ginger Sauce.
Recipe Notes
Recipe and photo courtesy of the US Highbush Blueberry Council.
Share this Recipe
Powered by WP Ultimate Recipe